Best 2 Celery Root Soup With Bacon And Green Apple Recipes

Indulge in a symphony of flavors with our curated collection of celery root soup recipes. Savor the earthy sweetness of celery root harmoniously blended with a medley of fresh ingredients. From classic creamy soups to innovative concoctions, each recipe promises a culinary journey that will tantalize your taste buds. Discover the perfect balance of textures and flavors in our celery root and bacon soup, where smoky bacon complements the delicate celery root. Embark on a refreshing adventure with our green apple and celery root soup, where tart Granny Smith apples add a vibrant twist. Elevate your meal with our celery root and potato soup, a hearty and comforting dish perfect for chilly evenings. Dive into our creamy celery root and parsnip soup, where the natural sweetness of parsnips harmonizes with celery root's earthy undertones. And for a touch of elegance, try our celery root and goat cheese soup, a sophisticated blend of flavors that will impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY APPLE AND CELERY ROOT SOUP WITH GRILLED CHEDDAR, BACON AND APPLE HONEY MUSTARD SANDWICH

Creamy Apple and Celery Root Soup with Grilled Cheddar, Bacon and Apple Honey Mustard Sandwich image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 55m

Yield s: 4 servings

Number Of Ingredients 20

Ingredients

3 tablespoons EVOO
1 large celeriac (celery root), 1 1/4 pounds, peeled and chopped
2 parsnips, peeled and chopped
1 Idaho potato, peeled and chopped
1 onion, chopped
Kosher salt and freshly ground pepper
1 bay leaf
2 tablespoons chopped fresh thyme
3 large Gala or other crispy, sweet apples, 2 peeled and chopped, 1 sliced
1/2 lemon, juiced
1/2 cup Calvados apple liquor or 1/2 cup Sauterne (citrusy) wine
4 cups chicken stock, homemade or store-bought
1 cup heavy cream or creme fraiche
1 stick butter, softened
8 slices, 1/2-inch thick, good quality white bread
1/2 cup apple butter
1/3 cup honey
1/4 cup grainy Dijon mustard
3/4 pound super sharp white Cheddar, sliced
12 slices good quality smoky bacon

Steps:

For the soup, heat the EVOO, 3 turns of the pan, in a soup pot or large Dutch oven. Add the chopped celeriac, parsnips, potato, onion, bay and thyme. Season with salt and pepper and cook, partially covered, to soften, 10 to 12 minutes, stirring occasionally. Add the apples and lemon juice and cook 5 minutes more. Then deglaze the pan with the Calvados or Sauterne and add the chicken stock. Simmer over medium-low heat, 20 to 25 minutes more. Then remove the bay leaf and puree the soup. If too thick, add 1 cup water to puree. Add the cream or creme fraiche, turn off the heat, cool and store for a make-ahead meal.
Butter one side of each slice of bread. Combine the apple butter, honey and mustard and spread over opposite sides of the bread. With the buttered-side facing out, build the cheese sandwiches and individually wrap for make-ahead.
To serve, preheat the oven to 375 degrees F. Heat the soup up over medium heat, stirring occasionally. Arrange the bacon on a slotted pan and bake until crisp, about 15 minutes. Place the bacon and sliced apples in the prepared sandwiches. Heat a griddle pan over medium heat and make the grilled cheeses, cooking until deeply golden and crisp on both sides.

CELERY ROOT AND APPLE SOUP

Celery Root and Apple Soup image

Categories Soup/Stew Onion Apple Bacon Celery Fall Winter Chive Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Steps:

Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.
Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Tips:

Choose the right celery root: Look for firm, unblemished celery roots that are heavy for their size.
Peel the celery root carefully: Use a sharp knife to remove the tough outer skin of the celery root.
Don't overcook the celery root: It should be tender but still slightly crunchy.
Use a good quality bacon: The flavor of the bacon will come through in the soup.
Don't be afraid to experiment with different ingredients: You can add other vegetables, such as carrots, potatoes, or leeks, to the soup. You can also use different herbs and spices to taste.
Serve the soup hot: It's best enjoyed fresh out of the pot.

Conclusion:

Celery root soup is a delicious and healthy soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new soup recipe, give celery root soup a try. You won't be disappointed.